Book Larder Presents: J. Kenji López-Alt, The Food Lab: 1 million copies!

Book Larder is thrilled to celebrate 1 million copies in print of J. Kenji López-Alt's The Food Lab! We'll be marking the occasion on Wednesday, December 11th at the Fremont Abbey, where Kenji will be in conversation with author Molly Wizenberg co-host of the wildly popular Spilled Milk podcast.  The Food Lab: Better Home Cooking Through Science is a New York Times bestseller and winner of the 2015 James Beard Award for General Cooking and IACP Cookbook of the Year Award.

You'll have a few options for joining us:

• you can choose a general admission ticket for $30, or...
• choose a general admission ticket that includes a signed Kenji book of your choice, saving you 10% on the cost of the book! All prices listed are inclusive of applicable WA sales tax + .75c transaction fee.

About The Food Lab: 

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review

A grand tour of the science of cooking explored through popular American dishes. Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

J. Kenji López-Alt is an award-winning, bestselling author (The Food Lab, The Wok, and Every Night is Pizza Night), creator of the extremely popular YouTube channel ‘Kenji’s Cooking Show’, a New York Times food columnist, and cohost of The Recipe podcast with Deb Perelman.